Gluten Free Almond Biscuits

Name: Gluten Free Almond Biscuits
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: 1 cup of almond flour (150g); 1/4 cup xylitol (50g); 40g butter, melted; ½ teaspoon baking powder; 1 egg; 1 teaspoon vanilla essence; a pinch of salt; a dash almond essence if you want extra almondy. (optional); Xylitol is toxic to dogs. Please keep away from your furry friends or use Erythritol instead. In this recipe if using erythritol we recommend using 2 tablespoons.

Our Almond Biscuits (Gluten Free) were inspired by the Italian Amaretti Biscuits. Keto Friendly, Gluten Free and VERY easy to make! These Almond Biscuits are soft when first baked, but once refrigerated overnight the texture turns much more biscuity! Enjoy your Almond Biscuits with a nice strong coffee for the perfect afternoon treat. We used Xylitol in this recipe which works wonderfully. You can also use Erythritol - please read our notes below on how to convert. If you prefer a more neutral, less almond flavoured biscuit, leave out the optional almond essence, and you'll create a buttery vanilla biscuit! Enjoy

Gluten Free Almond Biscuits

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Calories

Ingredients

1 cup of almond flour (150g)
1/4 cup xylitol (50g)
40g butter, melted
½ teaspoon baking powder
1 egg
1 teaspoon vanilla essence
a pinch of salt
a dash almond essence if you want extra almondy. (optional)

Please Note

Xylitol is toxic to dogs. Please keep away from your furry friends or use Erythritol instead. In this recipe if using erythritol we recommend using 2 tablespoons.

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Directions

Preheat oven to 170 degrees C & line a cookie tray with baking paper.
Sift together almond flour, sweetener & baking powder.
Add in the egg, vanilla, melted butter and almond essence.
Work with back of spoon to combine.
Use a teaspoon to dollop the mixture onto the lined tray.
Press down with your palm (wet your hands a littl as it is a bit sticky) and pop a blanched almond on top for decoration (optional)
Bake at approx 170C for 7-10 mins.
Let cool, they are soft when first baked but then crisp up when cooled.

Storage

Biscuits should be stored in the fridge (for up to 5 days) but served at room temperature. Biscuits can be frozen for up to 3 months.

Recipe Note

You can use erythritol if prefer but xylitol tastes better. If using Erythritol I would reduce to 2 tablespoons to prevent aftertaste!

Nutrition

Serving Size 20g
Calories 91, Protein 2.3 grams, Fat 7.9 grams, Saturated Fat 2.3 grams, Carbs 0.5 grams, Sugar 0.4 grams, Sodium 32 milligrams

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